Table 1.
Material | Composition |
---|---|
Elastic inclusion (I) | 15% porcine gelatina |
Elastic background (BG) | 5% porcine gelatin |
Viscoelastic (1) | 7.8% Knox gelatin + 12% glycerol |
Viscoelastic (2) | 15% porcine gelatin + 20% glycerol + 2% EDTA |
Poroelastic | Tofu, Mori-nu firm |
Orthotropic | Pineapple ring, Dole canned |
% by weight.